Pesto Lasagna

Pesto lasagna (also called “Portofino Lasagna”) is the Ligurian alternative to the traditional Italian “Lasagna Bolognese”. In this version, pesto and cheese are used instead of ground beef and tomato sauce, while the presence of béchamel and Parmesan cheese gives the recipe the usual and unmistakable rich and savory texture.

Lasagna is the typical family recipe for festivities and convivial occasions and it is considered one of the most popular Italian comfort foods.

This recipe is quite simple and relatively quick to prepare and it can be stored in the fridge up to 2 days.

If you also want to make your own béchamel and pesto, read below and remember to save another hour or so for your cooking session!

Pesto Lasagna Recipe

  1. Chop Provola cheese.
  2. Spread some béchamel on a baking tray.
  3. Place one layer of lasagna noodles (paying attention to fill every empty space).
  4. PESTO LASAGNA1

  5. Spread another layer of béchamel.
  6. PESTO LASAGNA2

  7. Spread one layer of pesto sauce.
  8. PESTO LASAGNA3

  9. Add some Provola chops.
  10. PESTO LASAGNA4

  11. Sprinkle with grated Parmesan cheese.
  12. PESTO LASAGNA5

  13. Add another layer of lasagna noodles and repeat the whole procedure until you have finished all your ingredients.
  14. The upper layer should be made of béchamel, pesto and Parmesan.
  15. PESTO LASAGNA6

  16. Bake at 180°C for 20 minutes.
  17. Serve warm.
  18. PESTO LASAGNA7

Homemade Béchamel Recipe

Click on the link to check out this detailed bechamel recipe, or just follow these simple step:

  1. Heat milk in a saucepan.
  2. In the meantime, melt butter in another pan.
  3. Add flour to melted butter and carefully stir to obtain a creamy texture.
  4. Cook over very low heat for about 7-8 minutes, while stirring to avoid any lumps.
  5. Add salt and nutmeg to taste.
  6. Slowly pour milk, while stirring.
  7. Cook over low heat for another 5 minutes, until the sauce becomes thick and creamy.

You can use béchamel not only for lasagna recipes, but also for cannelloni, crêpes, soufflés or simple vegetables dishes.

Pesto Sauce Recipe:

  1. Carefully wash basil leaves and dry them on a clean cloth.
  2. Place basil leaves in the mixer and add garlic, pine nuts, Pecorino and Parmesan cheese.
  3. Blend at low speed to obtain a crumbly texture.
  4. Slowly add olive oil and salt to taste and blend at very low speed, until you obtain a liquid sauce.

You can use pesto both for lasagna and pasta, but also to season boiled vegetables like potatoes.

PESTO LASAGNA8

Pesto Lasagna

Chiara
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

For the lasagna

  • 1 ½ cup (360 ml) béchamel sauce, see recipe
  • 9 oz (250 gr) lasagna noodles
  • 1 cup (240 ml) pesto sauce, see recipe
  • 7 oz (200 gr) Provola cheese
  • 2 ½ oz (60 gr) grated Parmesan cheese

For the béchamel sauce

  • 1 stick (110 grams) of butter
  • 4 tbsp (100 gr) flour
  • 1 US quart (1 l) milk
  • A pinch of salt
  • A pinch of nutmeg

For the pestro sauce

  • ½ cup (120 ml) olive oil
  • 2 ½ oz (60 gr) fresh basil leaves
  • 1 oz (25 gr) grated Pecorino cheese
  • 1 oz (25 gr) grated Parmesan cheese
  • 1 clove of garlic
  • 1 tbsp pine nuts
  • Salt to taste

Instructions
 

  • Chop Provola cheese.
  • Spread some béchamel on a baking tray.
  • Place one layer of lasagna noodles (paying attention to fill every empty space).
  • Spread another layer of béchamel.
  • Spread 1 layer of pesto sauce.
  • Add some Provola chops.
  • Sprinkle with grated Parmesan cheese.
  • Add another layer of lasagna noodles and repeat the whole procedure until you have finished all your ingredients.
  • The upper layer should be made of béchamel, pesto and Parmesan.
  • Bake at 180°C for 20 minutes.
  • Serve warm.
  • For the béchamel sauce heat milk in a saucepan.
  • In the meantime, melt butter in another pan.
  • Add flour to melted butter and carefully stir to obtain a creamy texture.
  • Cook over very low heat for about 7-8 minutes, while stirring to avoid any lumps.
  • Add salt and nutmeg to taste.
  • Slowly pour milk, while stirring.
  • Cook over low heat for another 5 minutes, until the sauce becomes thick and creamy.
  • For the pesto carefully wash basil leaves and dry them on a clean cloth.
  • Place basil leaves in the mixer and add garlic, pine nuts, Pecorino and Parmesan cheese.
  • Blend at low speed to obtain a crumbly texture.
  • Slowly add olive oil and salt to taste and blend at very low speed, until you obtain a liquid sauce.

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